Tiny Meatball Creamy Tomato Pasta by @eatbanza

45 min
Medium

6 servings

🥩

450 g

Ground Beef

🌭

230 g

Ground Italian Sausage

🥚

50 g

Egg

🍞

85 g

Italian-style Breadcrumbs

🌿

20 g

Fresh Flat-leaf Parsley

🧀

30 g

Parmesan Cheese

🧄

9 g

Garlic Cloves

🧂

9 g

Kosher Salt

🌶️

1 g

Black Pepper

🫒

15 ml

Extra-virgin Olive Oil

🍅

710 ml

Marinara Sauce

🥛

120 ml

Heavy Cream

🥬

90 g

Baby Spinach

🍝

340 g

Banza Rigatoni

Preparation Steps

  1. Step 1/16

    Finely chop 1/3 cup fresh parsley and mince 3 garlic cloves.

    fresh flat-leaf parsley
    garlic cloves
    🔪chef's knife
    🪵cutting board
    🥄measuring cups

  2. Step 2/16

    Combine the 1 lb ground beef, 1/2 lb Italian sausage, egg, breadcrumbs, chopped parsley, 1/3 cup Parmesan, garlic, salt, and pepper in a large bowl.

    80/20 ground beef
    ground Italian sausage
    large egg
    🍞Italian-style breadcrumbs
    fresh flat-leaf parsley
    🧀Parmesan cheese
    garlic cloves
    kosher salt
    freshly cracked black pepper
    🥣large mixing bowl
    🥄measuring cups
    🥄measuring spoons

  3. Step 3/16

    Mix the meatball mixture gently with clean hands until the ingredients are evenly combined.

    80/20 ground beef
    ground Italian sausage
    large egg
    🍞Italian-style breadcrumbs
    fresh flat-leaf parsley
    🧀Parmesan cheese
    garlic cloves
    kosher salt
    freshly cracked black pepper
    🥣large mixing bowl

  4. Step 4/16

    Dampen your hands and roll the mixture into approximately 50 meatballs, using about 2 teaspoons of mixture per meatball.

    80/20 ground beef
    ground Italian sausage
    large egg
    🍞Italian-style breadcrumbs
    🥣large mixing bowl
    🥄measuring spoons

  5. Step 5/16

    Heat 1 tablespoon olive oil in a large skillet over medium heat until it glistens.

    extra-virgin olive oil
    large skillet

  6. Step 6/16

    Add the meatballs in a single layer, cooking in batches if needed.

    80/20 ground beef
    ground Italian sausage
    large skillet
    🍴tongs

  7. Step 7/16

    Brown the meatballs on all sides, gently shaking the skillet and turning them occasionally, for about 6 to 8 minutes.

    80/20 ground beef
    ground Italian sausage
    large skillet
    🍴tongs

  8. Step 8/16

    Pour the 24 oz marinara sauce over the browned meatballs and bring the sauce to a gentle simmer.

    marinara sauce
    large skillet
    🥄wooden spoon

  9. Step 9/16

    Cover the skillet and simmer the meatballs over low heat for 10 minutes, until cooked through to 160°F / 71°C.

    80/20 ground beef
    ground Italian sausage
    marinara sauce
    large skillet

  10. Step 10/16

    Stir 1/2 cup heavy cream into the tomato sauce until the sauce becomes creamy and evenly colored.

    heavy cream
    marinara sauce
    large skillet
    🥄wooden spoon
    🥄measuring cups

  11. Step 11/16

    Add the 3 cups chopped baby spinach to the skillet and stir until it has just wilted, about 1 to 2 minutes.

    baby spinach
    large skillet
    🥄wooden spoon
    🥄measuring cups

  12. Step 12/16

    Bring a large pot of salted water to a boil and cook the 12 oz chickpea rigatoni according to the package directions, about 7 to 9 minutes.

    Banza chickpea rigatoni
    kosher salt
    large pot
    🥄wooden spoon

  13. Step 13/16

    Drain the cooked rigatoni thoroughly in a colander, reserving 1/2 cup pasta water if the sauce needs loosening.

    Banza chickpea rigatoni
    🫗colander
    🥄measuring cups

  14. Step 14/16

    Add the drained rigatoni to the skillet with the meatballs and creamy tomato sauce.

    Banza chickpea rigatoni
    80/20 ground beef
    ground Italian sausage
    marinara sauce
    heavy cream
    baby spinach
    large skillet
    🥄wooden spoon

  15. Step 15/16

    Gently toss the pasta until it is fully coated in sauce; stir in reserved pasta water a little at a time only if needed.

    Banza chickpea rigatoni
    marinara sauce
    heavy cream
    large skillet
    🥄wooden spoon

  16. Step 16/16

    Serve the pasta topped with the remaining Parmesan and fresh parsley.

    Parmesan cheese for serving
    fresh flat-leaf parsley for serving
    🧀box grater
    🔪chef's knife

Composition

Ingredients

Types

Meat, Grains, Herbs, Dairy, Vegetables, Seasonings, Oils, Sauces

Ingredients

Ground beef, Ground Italian sausage, Egg, Italian-style breadcrumbs, Fresh flat-leaf parsley, Parmesan cheese, Garlic cloves, Kosher salt, Black pepper, Extra-virgin olive oil, Marinara sauce, Heavy cream, Baby spinach, Banza Rigatoni

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Gluten-free, High-protein, High-fiber

Calories

790 kcal

Macro nutrients

Protein: 43g, Carbohydrates: 76g, Dietary fiber: 15g, Total fat: 36g, Saturated fat: 15g, Sugars: 10g

Nutritional Information

Minerals

Calcium: 310mg, Iron: 6.2mg, Potassium: 1040mg, Sodium: 1280mg, Zinc: 6.5mg

Vitamins

Vitamin A: 280mcg RAE, Vitamin C: 16mg, Vitamin K: 175mcg, Vitamin B12: 2.5mcg, Folate: 135mcg DFE

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

large mixing bowl, measuring cups, measuring spoons, chef's knife, cutting board, wooden spoon, tongs, colander, box grater

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta Dish

Occasions

Weeknight Dinner, Family Dinner, Comfort Food Meal

Origin

Source

Platform

instagram

Original Creator

@eatbanza

Origin

Cuisine

Italian-American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Tender, Chewy, Saucy, Juicy

Flavors

Savory, Rich, Tomatoey, Herby, Garlicky, Cheesy, Meaty, Mildly spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave the cooked meatball pasta at room temperature longer than 2 hours.,Reduce the limit to 60 minutes if the ambient temperature is above 90°F / 32°C.), fridge : 3 to 4 days (Cool leftovers promptly and refrigerate in an airtight container.,Store at or below 40°F / 4°C.,Reheat to 165°F / 74°C before serving.), freezer : 2 to 3 months (Freeze in airtight freezer-safe portions.,For best pasta texture, freeze the meatballs and sauce separately from freshly cooked pasta when possible.,Thaw overnight in the refrigerator before reheating.)